Post by Loupy on Aug 14, 2017 17:26:58 GMT -7
Cajun Red Bean Burgers with Fried Green Tomatoes
From: Alissa @ ohmyveggies.com/cajun-red-bean-burgers-with-fried-green-tomatoes/
These red bean burgers are seasoned up with Cajun spices and hot sauce, then topped off with a zippy vegan remoulade sauce that I adapted from this vegan po’ boy recipe. They’re loaded with flavor and might just be my all-time favorite veggie burgers (that’s saying a lot). This year’s backyard garden appears to be doing well, with my tomatoes ripening nicely. I guess the challenge will be to catch my tomatoes while they’re green so I can keep enjoying my new Cajun burger recipe.
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Makes: 4 Burgers
Ingredients:
For the vegan remoulade:
1/3 cup vegan mayonnaise
2 tablespoons horseradish mustard
2-4 teaspoon cayenne pepper hot sauce (or to taste)
1 garlic clove, minced
For the vegan fried green tomatoes:
1/2 cup unflavored soy or almond milk
2 tablespoons ground flax seed
2 tablespoons all-purpose flour
1 large or 2 medium green tomatoes
Salt
1/2 cup cornmeal
1/2 teaspoon paprika
2-4 tablespoons canola oil (or another high heat oil)
For the Cajun red bean patties:
1 (14 ounce) can red kidney beans, drained and rinsed
1 cup chopped red onion
3 garlic cloves, minced
2 scallions, chopped
3/4 cup cornmeal
2-4 tablespoons cayenne pepper hot sauce, to taste
2 teaspoons paprika
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt, or to taste
Canola oil (or another high heat oil), for grilling
For serving:
4 burger buns
Shredded lettuce and/or radicchio
Sliced red onion
Instructions:
Make the vegan remoulade:
Stir all ingredients together in a small bowl.
Taste-test and add more hot sauce if needed.
Make the vegan fried green tomatoes:
In a shallow dish, whisk together the milk, flax seed, and flour.
Set aside for 5-10 minutes to thicken up.
Meanwhile, slice the tomatoes about 1/2-inch thick.
Arrange the slices on a plate and sprinkle with salt.
Stir the cornmeal and paprika together in a shallow dish.
Generously coat the bottom of a large skillet with oil and place it over medium heat.
When the oil is hot, grab a tomato slice and dip both sides into the flax seed batter.
Transfer the slice to the dish with the cornmeal and dredge both sides, then transfer the slice to the skillet.
Repeat with as many additional slices as you can fit into the skillet without crowding.
Cook the slices until browned and crisp, about 5 minutes on each side, then transfer them to a paper towel-lined plate.
Repeat until all of the tomato slices are cooked, adding oil to the skillet as needed between batches.
Make the Cajun red bean patties:
Place all ingredients except the oil into the bowl of a food processor and pulse until well chopped and incorporated, stopping to scrape down the sides of the bowl as needed.
Taste-test and adjust the amount of hot sauce and salt if needed.
Shape the mixture into 4 patties.
Cook the patties in the same skillet as the tomatoes, adding oil if needed so the bottom is lightly coated.
Place the skillet over medium heat and add the patties in an even layer.
Cook about 4 minutes on each side, until lightly browned.
Work in batches if needed and add oil to the skillet between batches if it dries up.
Serve:
Slather the buns with vegan remoulade.
Stuff with patties, fried green tomatoes, and top with lettuce, radicchio, and red onion.
Serve.
From: Alissa @ ohmyveggies.com/cajun-red-bean-burgers-with-fried-green-tomatoes/
These red bean burgers are seasoned up with Cajun spices and hot sauce, then topped off with a zippy vegan remoulade sauce that I adapted from this vegan po’ boy recipe. They’re loaded with flavor and might just be my all-time favorite veggie burgers (that’s saying a lot). This year’s backyard garden appears to be doing well, with my tomatoes ripening nicely. I guess the challenge will be to catch my tomatoes while they’re green so I can keep enjoying my new Cajun burger recipe.
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Makes: 4 Burgers
Ingredients:
For the vegan remoulade:
1/3 cup vegan mayonnaise
2 tablespoons horseradish mustard
2-4 teaspoon cayenne pepper hot sauce (or to taste)
1 garlic clove, minced
For the vegan fried green tomatoes:
1/2 cup unflavored soy or almond milk
2 tablespoons ground flax seed
2 tablespoons all-purpose flour
1 large or 2 medium green tomatoes
Salt
1/2 cup cornmeal
1/2 teaspoon paprika
2-4 tablespoons canola oil (or another high heat oil)
For the Cajun red bean patties:
1 (14 ounce) can red kidney beans, drained and rinsed
1 cup chopped red onion
3 garlic cloves, minced
2 scallions, chopped
3/4 cup cornmeal
2-4 tablespoons cayenne pepper hot sauce, to taste
2 teaspoons paprika
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon salt, or to taste
Canola oil (or another high heat oil), for grilling
For serving:
4 burger buns
Shredded lettuce and/or radicchio
Sliced red onion
Instructions:
Make the vegan remoulade:
Stir all ingredients together in a small bowl.
Taste-test and add more hot sauce if needed.
Make the vegan fried green tomatoes:
In a shallow dish, whisk together the milk, flax seed, and flour.
Set aside for 5-10 minutes to thicken up.
Meanwhile, slice the tomatoes about 1/2-inch thick.
Arrange the slices on a plate and sprinkle with salt.
Stir the cornmeal and paprika together in a shallow dish.
Generously coat the bottom of a large skillet with oil and place it over medium heat.
When the oil is hot, grab a tomato slice and dip both sides into the flax seed batter.
Transfer the slice to the dish with the cornmeal and dredge both sides, then transfer the slice to the skillet.
Repeat with as many additional slices as you can fit into the skillet without crowding.
Cook the slices until browned and crisp, about 5 minutes on each side, then transfer them to a paper towel-lined plate.
Repeat until all of the tomato slices are cooked, adding oil to the skillet as needed between batches.
Make the Cajun red bean patties:
Place all ingredients except the oil into the bowl of a food processor and pulse until well chopped and incorporated, stopping to scrape down the sides of the bowl as needed.
Taste-test and adjust the amount of hot sauce and salt if needed.
Shape the mixture into 4 patties.
Cook the patties in the same skillet as the tomatoes, adding oil if needed so the bottom is lightly coated.
Place the skillet over medium heat and add the patties in an even layer.
Cook about 4 minutes on each side, until lightly browned.
Work in batches if needed and add oil to the skillet between batches if it dries up.
Serve:
Slather the buns with vegan remoulade.
Stuff with patties, fried green tomatoes, and top with lettuce, radicchio, and red onion.
Serve.
